Addition Of Maltodextrin Research Articles

Effect of the Addition of Egg White and Maltodextrin on the Characteristics of Dayak Onion Powder (Eleutherine palmifolia) by Foam Mat Drying Method

Dayak onion is a plant that has antioxidant content and chemical components that can be used as spices, flavor enhancers, fragrances, and food preservatives whose use is limited. Dayak onions that are easily damaged are processed into powder to make them more durable. The manufacture of powder products is carried out using the foam mat drying method with the addition of foaming agent, namely egg white, and foam stabilizer, namely maltodextrin. This study aims to determine the effect of the addition of egg whites and maltodextrin on the physicochemical and organoleptic characteristics of Dayak onion powder by the foam mat drying method. This study used a two-factor Complete Random Design (CRD) with three replicates. The observation data was processed using ANOVA at a confidence level of 5%, if there is a significant influence, a further DMRT test of 5% is carried out. The results showed that there was a significant interaction between the addition of egg white and maltodextrin in different moisture content, phenol content, and solubility. The best treatment was obtained with the addition of 8% egg white and 15% maltodextrin with 7.32% moisture content; 2.11% ash content; 51.08% antioxidant activity; 3.37 mg GAE/g phenol content; 46.65% solubility; 54.03 L; 21.00 a*; 11.43 b*; and color hedonic score 3.96 (quite red); aroma hedonic score 3.36 (slightly scented of Dayak onions); texture hedonic score 2.92 (slightly rough); 0.01% flavonoid content; and 9.35 ppm anthocyanin content.

The Impact of Varying Lactose-to-Maltodextrin Ratios on the Physicochemical and Structural Characteristics of Pasteurized and Concentrated Skim and Whole Milk-Tea Blends.

This study investigates the impact of substituting lactose with maltodextrin in milk-tea formulations to enhance their physicochemical and structural properties. Various lactose-to-maltodextrin ratios (100:0, 90:10, 85:15, 80:20, 75:25) were evaluated in both post-pasteurized and concentrated skim milk-tea (SM-T) and whole milk-tea (WM-T) formulations. Concentration significantly improved the zeta potential, pH, and browning index in both SM-T and WM-T compared to pasteurization. L:M ratios of 90:10 and 75:25 in WM-T and 90:10 and 80:20 in SM-T showed higher phenolic preservation after concentration due to structural changes resulting from the addition of maltodextrin and water removal during prolonged heating. The preservation effect of phenolic components in both WM-T and SM-T is governed by many mechanisms including pH stabilization, zeta potential modulation, protein interactions, complex formation, and encapsulation effects. Therefore, optimizing milk-tea stability and phenolic preservation through L:M ratio adjustments provides a promising approach for enhancing milk-tea properties.

Maltodextrin concentration on the encapsulation efficiency of tempeh protein concentrate from Jack Bean (Canavalia ensiformis): physical, chemical, and structural properties

ABSTRACT Jack Bean tempeh, a highly nutritious protein source, is underutilized in the food industry. As a protein concentrate, the protein hydrolyzate has a limited shelf life, necessitating encapsulation for preservation. Encapsulation, mainly through freeze-drying, is a promising solution. This study, which explores the impact of different maltodextrin concentrations on the physical and chemical properties of encapsulated Jack Bean protein concentrate, has the potential to advance food technology and nutrition significantly. The methodology involved descriptive analysis and the addition of maltodextrin at three distinct concentrations: 10%, 20%, and 30% (w/w), relative to the weight of the ingredients. Meanwhile, the parameters investigated included protein content, yield, total solids, water and oil absorption, encapsulation effectiveness, and microstructure, which were studied using Scanning Electron Microscopy (SEM). The results revealed that the concentration of maltodextrin significantly influenced the encapsulation process. The protein content, water absorption, oil absorption, porosity, and encapsulation efficiency reached their peak at a maltodextrin concentration of 10%, with values of 27.26 ± 0.18%, 2.20 ± 0.05 g/g, 2.15 ± 0.02 ml/g, 0.52 ± 0.5%, and 73.19 ± 0.3%, respectively. Conversely, a 30% concentration of maltodextrin led to an increase in the yield to 61.33 ± 0.35% and the total solids to 92.52 ± 0.13%. The freeze-drying process resulted in non-uniform shapes in the microstructure in all treatments.

Effects of ball milling treated wheat flour and maltodextrin on the texture and oil absorption properties of fried batter-coated cashews and almonds

In this study, the effects of wheat flour treated with ball milling (BM) and maltodextrin on the oil absorption and textural characteristics of fried batter-coated cashews and almonds (BCAs) were investigated. The result showed that the crystallinity of the starch granules in wheat flour decreased after the BM treatment. Furthermore, the ΔH of the batter decreased as the BM time was elongated, but the addition of maltodextrin had no significant impact on ΔH. Both BM-treated wheat flour and maltodextrin increased the fracturability and decreased the oil content of the fried BCAs' batter. The addition of BM-treated wheat flour and maltodextrin decreased the oil content of the batter from 28.93% to 18.75% for batter-coated cashews and from 30.92% to 18.61% for batter-coated almonds. Overall, the addition of BM-treated wheat flour and maltodextrin in batter is an effective approach to decrease oil content and improve the textural quality of fried BCAs.

Obtaining coffee mucilage microcapsules by spray drying using chemically modified banana starch

The growing global consumption of coffee has positioned Colombia as the third largest producer worldwide. However, the processing of coffee beans generates significant by-products, such as mucilage, which is rich in phenolic compounds with antioxidant activity. Inadequate disposal of this waste creates environmental problems and economic losses. This research aimed to develop high-quality coffee mucilage capsules using spray drying technology. Chemically modified banana starch with octenyl succinic anhydride (OSA) and commercial maltodextrin were used as coating materials to enhance the properties of the capsules. Physicochemical and functional characterization was performed on samples of fresh and filtered coffee mucilage (MF), concentrated mucilage (MC), concentrated mucilage with the addition of maltodextrin and OSA-modified starch (MCMA), and finally, spray-dried coffee mucilage powder (MP). The antioxidant capacity (AC) of the mucilage was evaluated throughout the processing stages. MF showed an AC of 179.2 µmol of trolox/100 g, while the final coffee mucilage powder (MP) showed a significantly higher AC of 5444.35 µmol of trolox/100 g. Additionally, the MP showed a stability index of 0.48, water activity (aw) of 0.19, solubility of 14.64%, and a high water retention capacity of 90.53%. Microscopic analysis revealed amorphous structures with an average size of 29.16 ± 2.12 µm in the MP. These findings highlight the potential of spray drying with food-grade matrices such as OSA-modified banana starch to encapsulate coffee mucilage, preserving its antioxidant capacity and creating a new functional food ingredient with water retention properties.

Pembuatan Sambal Petis Udang Instan Bubuk Menggunakan Teknik Foam-Mat Drying Dengan Penambahan Maltodextrin

Shrimp petis chili sauce is a chili sauce made from shrimp petis paste added with maltodextrin. The manufacture of instant shrimp chili powder uses the foam-mat drying technique , which in this method requires a foam binding agent and stabilizer, namely maltodextrin. The purpose of this study is to find out: 1) the sensory quality of chili sauce petis instant shrimp powder and rehydration from the addition of maltodextrin by 5%, 10%, 15%; 2) nutritional content of chili sauce, petis, instant shrimp powder and rehydration; and 3) the selling price of chili sauce petis instant shrimp powder. This type of research is an experimental research, which is tested on 30 panelists. Sensory quality results were analyzed using a single anova of the SPSS program, the nutritional content was analyzed in the laboratory, and the selling price was analyzed using conventional methods. The results of data analysis showed: 1) the best treatment from the results of the sensory quality test was the addition of maltodextrin as much as 5% with the average result in chili sauce of powdered shrimp chili sauce 4.47, aroma 4.43, texture 3.83. In chili petis rehydration color 4.60, aroma 4.67, taste 4.67, viscosity 4.47, overall preference 4.57; 2) The results of laboratory tests on chili sauce instant shrimp powder and rehydration were vitamin A powder 62.8mg/100g, rehydration 88.5mg/100g, water content of powder 11.36%, rehydration 26.10%, ash content of powder 3.80%, rehydration 2.60%, salt content of powder 2.81%, rehydration 2.42%, protein content of powder 56.10%, rehydration 41.06%; and 3) the selling price of packaged instant shrimp powder chili sauce weighing 30g is Rp 4,000.

Application of Foam Mat Drying for the Production of Tempoyak Powder

The production of tempoyak powder is a significant attempt to preserve tempoyak. Therefore, this study aimed to determine the proper amount of albumin and maltodextrin to produce tempoyak powder using foam mat drying. This study was divided into two stages, namely producing tempoyak powder by foam mat drying method and determining the characteristics. In the production, egg albumin was used as foaming agent in three concentrations, namely 10%, 15%, and 20%, as well as maltodextrin as a filler in 0% and 5%. Chemical and physical characteristics, such as proximate test, pH, total titrated acid, bulk and tap density, Carr Index (CI), and Hausner Ratio (HR) were investigated. The result showed that moisture content of tempoyak powder ranged from 10.22 to 13.34%. Tempoyak powder with 20% albumin but no maltodextrin had the lowest moisture content. Furthermore, the addition of albumin without maltodextrin increased foam overrun, accelerating drying process and powdered tempoyak with lower moisture concentration. The addition of maltodextrin decreased foam tempoyak overrun, causing drying process to be slower. Tempoyak powder had protein content ranging from 8.71 to 13.12%, and with 20% albumin and no maltodextrin, the highest protein level of 13.12% was obtained. Fat content ranged from 6.99 to 8.15%, with the highest observed in tempoyak powder with 20% albumin and no maltodextrin. The addition of albumin as foaming agent increased protein and fat content. Furthermore, the total titrated acid in powdered tempoyak products was not significantly different from fresh tempoyak. The result suggested that the acid content does not considerably reduce while drying. Tempoyak powders had CI and HR values that ranged from good to excellent, showing good flowability and cohesiveness.

State diagrams of green peas (Pisum sativum L.) powders with different maltodextrin additions.

The purpose of this study was to examine the effect of maltodextrin addition on the physical stability of powdered green peas. The evaluation of the physical state of the material was based on the equilibrium water content of the monolayer (Xm) and the glass transition temperatures of the powders at room temperature (Tg) and in the frozen state (Tg'). Graphical sorption characteristic at 25°C was determined using static-gravimetric method while capacity of the monolayer values was calculated from the mathematical GAB model. Differential scanning calorimetry was carried out in order to determine glass transition lines and freezing curves which combine together were used to plot state diagrams. Relationship between Tg and solid content were shown by using Gordon-Taylor model. Freezing data were modeled employing the Clausius-Clapeyron equation and its development-Chen model. Sorption isotherms showed sigmoidal shape characteristic for high-molecular weight materials. Monolayer moisture content varied between 0.047 and 0.106 g water/g solids. The glass transition temperature of anhydrous green peas increased in from 89.9 to 175.6°C while Tg' value changed from -43.4 to -26.6°C to as a result of 75% polysaccharide addition. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.783 to 0.814 g solids/g sample. Monolayer capacity, Tg and Tg' values increased with increasing maltodextrin amount in the sample which indicates that the addition of starch hydrolysate has a beneficial effect on the stability of powders stored frozen and at room temperature.

Manufacturing nearly monodispersed complex coacervate microcapsules by membrane emulsification and spray drying

Complex coacervation is a phase separation process in which two oppositely charged polymers or macromolecules in a solution come together at the liquid-liquid interface to form a dense coacervate shell. The process can be employed to encapsulate oil droplets, creating stable microcapsules that protect and control the release of oil while achieving a high encapsulation efficiency of active ingredients. In this work dry coacervate microcapsules of different size and shell thickness were manufactured combining a continuous single pass cross-flow membrane emulsification system and spray drying to obtain a dry powder. A single-pass crossflow membrane emulsification system with a single cylindrical 10 × 100 mm membrane module with 10 μm pore produced emulsion droplets between 71 μm and 114 μm with a dispersed phase (oil content) in the final emulsion between 3.3 and 6.2 vol/vol% and a total emulsion output mass rate between 25.68 kg h−1 – 49.68 kg h−1. Emulsions manufactured by membrane emulsification were nearly monodispersed with the highest span not exceeding 0.68. Addition of maltodextrin to the emulsion prior to spray drying increased the viscosity and prevented the capsules breakage. Microcapsules up to a mean droplet diameter of 113.19 ± 0.81 μm preserved the shell and had a yield up to 78.43 ± 0.97 wt%, a surface oil as low as 9.35 ± 0.88 wt% and an encapsulation efficiency of 71.09 ± 0.87 wt%.

Effects of Enzyme Treatment and Carrier Agents on Chemical and Physical Properties of Almond Protein-Based Product

There has been an emerging trend towards the research of plant-based proteins over the past few years; however, there has been limited conductive observation of plant-based proteins from almond by-products, as well as the potential of using Flavourzyme and different carrier agents to obtain an instant protein-based powder. The purpose of this study was to investigate the effects of Flavourzyme at various concentrations (0, 0.5, 1, 1.5, 2, and 2.5%) and incubation times (30, 60, 90, 120, and 180 min), as well as carrier agents at different ratios with a 20% total concentration on the physicochemical properties of almond protein-based products using freeze-drying (FD). The results showed a higher protein content (p-value ≤ 0.05) using 1.5% Flavourzyme for 120 min compared to the other levels. There was no significant difference (p-value > 0.05) in the protein retention rate after freeze-drying of the samples. However, the addition of Maltodextrin (MA), Gum Arabic (GA), and Inulin (IN) encapsulants improved the physical and functional characteristics of freeze-dried almond protein-based powder (FDAP). However, the solubility of the powder is moderate. Water-holding-capacity (WHC) and Oil- Holding Capacity (OHC) are inversely proportional, where GA-coated powder is the most hydrophobic (17.72 ± 0.87 mL oil/g) and IN-encapsulated powder is the most hydrophilic (15.00 ± 0.87 mL water/g). In conclusion, IN could be a potential encapsulant for almond protein-based powder, because powder produced from IN or MA: IN is acceptable in terms of physical parameters, and IN can also enhance fiber content in the final product.

Effect of maltodextrin and inulin addition on the dairy-based powders properties

Dairy-based powders produced from the combination of concentrated milk, whey, and maltodextrin (main constituents) were used as ingredients during infant formula production. The relation between the composition of each treatment and physicochemical properties of the powders were evaluated. In work, dairy-based powders were obtained by a mixture of concentrated milk and whey. Increasing the ratio whey/milk in the mixture before drying increases the concentration of lactose into dairy based powders and reduces total protein and fat content. Besides, the addition of maltodextrin and inulin reduced powder agglomeration increased the average hydrodynamic diameter of the particles, and the theoretical glass transition temperature, exhibited strong spectral contributions to Raman spectroscopy. It was possible to infer changes in the bands by Raman spectroscopy between the formulated products, the main changes were related to the presence of lactose, maltodextrin, and inulin. Inulin is a better option than maltodextrin for drying dairy-based powders mainly because of its nutritional benefits.

Effect of Maltodextrin Concentration on Physical Characteristics of Strawberry Extract That May Prevent COVID-19 in the Elderly

Background: The strawberry is an antioxidant-rich fruit with the potential to prevent COVID-19, especially in the elderly. However, the fruit's high-water content makes it susceptible to decay and diminishes its quality. Product diversification into instant powder with a spray drying method and the addition of maltodextrin is one possible solution. Objectives: The purpose of this study is to examine the effect of maltodextrin concentration on the physical properties of strawberry powder produced by spray drying. Methods: The experimental study employed a completely randomized design and three maltodextrin concentrations: P1 (20%), P2 (25%), and P3 (30%). Organoleptic data were gathered using a questionnaire with a 1 to 9 hedonic scale scoring method. 35 students from the sixth and eighth semesters of Nutrition at Binawan University served as panelists. Results: The addition of maltodextrin to strawberry powder significantly altered the powder's flavor, aroma, texture, and color. The solubility test revealed that the strawberry powders P1, P2, and P3 were water-soluble. The selected strawberry powder contained 5.08% moisture, 1.05% ash, 1.13% protein, 0.02% fat, and 92.73% carbohydrates, according to approximative analysis results. The results revealed that the antioxidant levels of P1 (20%), P2 (25%), and P3 (30%) were 7.95 ppm, 8.07 ppm, and 8.36 ppm, respectively. Conclusions: When added, maltodextrin at a concentration of 30% produces the best possible physical properties.

Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin.

The beneficial health effects of prebiotics have been demonstrated in numerous research papers. However, their incorporation into daily food remains unfamiliar to consumers. This work evaluates the effects of the addition of resistant maltodextrin (RMD) on the sensory attributes of pasteurised orange juice, together with the physico-chemical properties and the aromatic profile. RMD addition increased the sweetness and decreased the acidity and bitterness, resulting in a higher overall panellists' rating of orange juice. It also proportionally increased °Brix together with density and decreased acidity. Colour changes were registered with higher RMD concentrations. Orange pulp presence affected the volume particle size distribution analysis, while RMD addition did not have any effect. The aroma volatile compounds were also analysed. Pulp-added samples showed a higher quantity of alcohol and aldehydes, whereas pulp-free samples registered higher terpene and terpenoid values. Ketones and acids were also quantified. RMD had a moderate impact on volatile compound quantifications, with the orange pulp presence playing a much more decisive role. A correspondence analysis was also performed to relate instrumental and sensory determinations for all samples. This work proves that the addition of RMD to orange juice is technologically feasible while also achieving a good response at the sensory level.

Characteristics of Honey Powder with Maltodextrin And Gum Arabic Addition Using Vacuum Foam-Drying Method

Honey powder is a solution to overcome the weakness of liquid honey. This study aims to determine the characteristics of the addition of maltodextrin and gum arabic as fillers and their ratio to produce the best honey powder characteristics in terms of water content, water activity (aw), hygroscopicity, reducing sugar content, solubility, and dissolving time. This study consisted of 6 treatment levels, namely Maltodextrin 1 (MD1) with a ratio of honey and filler of 2:1 and solid concentration of honey (% d.b) and filler (g) of 40:20, Maltodextrin 2 (MD2) with a ratio of honey and filler of 1:1 and solid concentration of honey (% d.b) and filler (g) of 40:20. b) and filler (g) 40:40, Maltodextrin 3 (MD3) with a ratio between honey and filler of 1:1 and solid concentration of honey (% d.b) and filler (g) 40:60, followed by Gum Arabic 1 (GA1), Gum Arabic 2 (GA2), and Gum Arabic 3 (GA3) which have the same ratio and concentration as the treatment using maltodextrin. In addition, commercial honey powder data was also included as a control (CHP). This study showed that the best moisture content was in MD3, with a value of 0.591%. Then, MD1 at 0.301% had the best result in water activity. In addition, the use of gum arabic has better hygroscopicity compared to maltodextrin. Meanwhile, the results showed that gum arabic gave high reducing sugar content in honey powder compared to the addition of maltodextrin; the more the addition of gum arabic, the higher the sugar content. The use of maltodextrin as a filler in honey powder provides better solubility compared to gum arabic. In addition, the reported addition of maltodextrin can reduce the dissolving time of food powders.

On surface composition and stability of β-carotene microcapsules comprising pea/whey protein complexes by synchrotron-FTIR microspectroscopy.

This study aims to elucidate the stability of spray dried β-carotene microcapsules by identifying their surface composition using synchrotron-Fourier transform infrared (FTIR) microspectroscopy. To investigate the impact of enzymatic cross-linking and polysaccharide addition on heteroprotein, three wall materials were prepared: pea/whey protein blends (Con), cross-linked pea/whey protein blends (TG), and cross-linked pea/whey protein blends-maltodextrin complex (TG-MD). The TG-MD exhibited the highest encapsulation efficiency (>90%) after 8weeks of storage followed by TG and Con. Chemical images obtained using synchrotron-FTIR microspectroscopy confirmed that the TG-MD displayed the least amount of surface oil, followed by TG and Con, due to increasing amphiphilic β-sheet structure of the proteins led by cross-linking and maltodextrin addition. Both enzymatic cross-linking and polysaccharide addition improved the stability of β-carotene microcapsules, demonstrating that pea/whey protein blends with maltodextrin can be utilised as a hybrid wall material for enhancing the encapsulation efficiency of lipophilic bioactive compounds in foods.

Utilization of dragon fruit (Hylocereus polyrhizus) peels waste as a natural dye

Dragon fruit has many functions and benefits for the health of both the fruit and the skin. One of the waste products of dragon fruit that has not been fully utilized is the skin of the red dragon fruit. The anthocyanin pigment that gives color to the red dragon fruit is found in the peel. Maltodextrin encapsulation is one of the methods used to preserve anthocyanin pigments. Therefore, the purpose of this study is to make anthocyanin powder from the skin of the red dragon fruit using the encapsulation method as a food coloring and to ensure an ideal concentration of maltodextrin for the physical and chemical properties of the powder. The experimental design used a one factor Completely Randomized Design (CRD) with the addition of 10%, 20%, 30%, and 40% maltodextrin concentrations. Analysis of the product involves measurements of color saturation, yield, water content, and total anthocyanin. The outcomes demonstrated that the chosen powder from the four treatments was obtained with the addition of maltodextrin at a concentration of 30% with a color intensity of 58.45 L*, color a* of 11.77, color b* of 15.53, yield of 50.344%, water content of 7.847% and total anthocyanin of 148.240 ppm.

Application of durian rind smoke powder to preserve chicken meatballs at room temperature

Smoke powder is a natural alternative to artificial preservatives for extending the shelf life of food products. This study assessed the use of smoke powder derived from durian rinds as a preservative for chicken meatballs. Durian rinds were pyrolyzed at 300 °C (T1), 340 °C (T2), and 380 °C (T3) to produce liquid smoke. After filtration to separate the remaining carbon, the resulting liquid smoke was purified by distillation at 190 °C and then converted into a smoke powder through the addition of maltodextrin and spray drying. The feasibility of smoke powder as a preservative for chicken meatballs was tested using total volatile base (TVB), total plate count (TPC), pH, and most probable number (MPN) tests for Escherichia coli. The findings demonstrated an upward trend in TVB, TPC, and MPN values over the storage duration. The TVB and TPC tests revealed that meatballs preserved with T3 smoke powder retained acceptable quality upon 64 h of storage. The MPN value of the T3 sample showed that E. coli bacterial contamination could still be tolerated up to 68 h of storage.

Comparative study of antioxidant, antiglycation and chemoprotective potential of beetroot juice powder formulations with functional carriers

In the present study freeze- and spray-dried powders from non-fermented and fermented beetroot juice with the addition of prebiotic carriers (inulin, oligofructose, Nutriose®) and maltodextrin were obtained and analyzed for physicochemical and biological properties. Fermentation and carrier type affected the powders' quality to a greater extent than drying techniques. Higher betalains content was noted for non-fermented juice powders, while ferulic and syringic acids' derivatives for their fermented-juice-based counterparts. Oligofructose induced hydroxymethyl-L-furfural formation, but also together with inulin resulted in products with the strongest antioxidant capacity. Nutriose® had the greatest in vitro antiproliferative activity towards human leukemia cell lines, unlike oligofructose which was shown to stimulate their growth. Overall, fermentation that led to beetroot matrix modification and carrier type affected powders’ quality toward their improved potential functional properties.

Perbandingan Komposisi Kimia dan Uji Hedonik terhadap Perisa Menggunakan Bahan Baku Limbah Ikan yang Berbeda

Abstract: Fish skin and bones contain high calcium and phosphorus, besides that they also contain minerals, proteins, and volatile compounds (Pratama et al., 2017) so that they can be used as natural flavor enhancers, because the need for natural flavor enhancers is higher due to high awareness consumers of healthy food. Along with the development of science and technology, lifestyle changes towards a healthy life and without preservatives are increasingly resonant. Public knowledge about the dangers of consuming synthetic MSG in the long term is getting higher. So processing fish waste into flavoring is one of the most useful breakthroughs in the world of science. Making a delicious and nutritious flavoring comparable to synthetic flavoring is a challenge. This study used fish broth raw materials TT, KT, TL and maltodextrin. The addition of maltodextrin to food aims to maintain the nutritional content during processing, increase solubility and organoleptic. The purpose of this study was to study the characteristics of natural flavors made from different fish waste and to determine consumer acceptance of products made from the resulting natural flavors. The test parameters observed were proximate analysis and hedonic organoleptic tests. Nonparametric data were analyzed using the Kruskall-Wallis then the Mann-Whitney test and the Bayyes test. The results of the research were carried out using the proximate test, namely the water content in the TT broth was 10.50%, the KT broth water content was 7.99%, and the TL broth water content was 10.46%. The ash content in the TT broth was 12.85%, the ash content in the KT broth was 10.23%, and the ash content in the TL broth was 11.42%. The fat content in TT broth was 1.82%, the fat content in KT broth was 1.80%, and the fat content in TL broth was 1.39%. The protein content in the TT broth was 5.88%, the protein in the KT broth was 6.89%, the protein in the TL broth was 7.54%. Based on the best hedonic organoleptic test, namely leubim bone powder broth with the addition of maltodextrin of 2.63. The results of the hedonic test showed that almost all the parameters tested, namely color, aroma, taste, texture and appearance, had a high average organoleptic score.Keywords:Bubuk Kaldu Perisa Alami , Limbah Ikan, Maltodekstrin

The Effect of Maltodextrin Concentration and Roasting Time on the Physicochemical and Sensory Characteristics of Nori Snack Made from Sea Grape (Caulerpa sp.)

Nori snack is dried edible seaweed, which is made from drying and roasting so its texture is crispy and thin. Commercial nori snack is usually made from Porphyra seaweed which cannot be cultivated in Indonesia. Sea grapes (Caulerpa sp.), a local seaweed that is widely cultivated in Indonesia, have the potential to be used as an alternative material for nori snacks. The formation of nori with the addition of Eucheuma cottonii gives a nori snack texture that tends to be elastic and less crunchy. Crispness is the main parameter to consider in choosing nori snacks. The addition of maltodextrin as a texture enhancer is needed to give a compact and crispy texture, and roasting time can also increase the level of crispness in nori products. This study aims to determine the physicochemical and organoleptic characteristics of sea grape nori snacks (Caulerpa sp.). Factorial completely randomized design (CDR) with two factors. Factor I was the maltodextrin concentration (1, 2, and 3%), while factor II was a roasting time (1, 2, and 3 minutes) and two replications. The data were analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at the 5% significance level. The best treatment was the addition of 3% maltodextrin and a roasting time of 3 minutes. The results obtained were a moisture content of 6.13%, ash content of 12.45%, protein content of 17,07%, a yield of 6.22%, a breaking strength of 5.23%, and an average score of preference for the aroma of 2.8 (dislike), the colour of 3.5 (standard), the taste of 4.05 (like), and crispness of 4.10 (like).